Scallop adductors were freeze-thawed of -15 ℃ and -35 ℃ storage to investigate the effects of freeze-thaw on the quality of explosion puff dried scallop adductors. Scallop adductors without freeze-thaw were used as control (CK). Transverse relaxation time (T2) of samples was measured by low frequency nuclear magnetic resonance (LF-NMR). With puffing degree, average drying rate, rehydration ratio, total color difference, hardness and crispness as indexes, the effects of freeze-thaw on the quality of explosion puff dried scallop adductors were investigated. Compared with CK, T2 decreased with freeze-thaw. When scallop adductors were treated with freeze-thaw at -15 ℃ and -35 ℃, T2 of immobilized water, namely T23 decreased from 73.18 ms to 59.37 ms and 51.63 ms, respectively. After pre-drying, the bound water of scallop adductors increased with freeze-thaw, while puffing degree and vacuum drying rate decreased. Freeze-thaw reduced the rehydration rate and crispness of the explosion puff dried scallop adductors, whereas the average drying rate, total color differences and hardness were increased. Under certain conditions, the quality of explosion puff dried scallop adductors was decreased with freeze-thaw. The indexes of scallop adductors were significantly correlated with T23 and the proportion of immobilized water, namely mT23 after thawing. The puffing degree, rehydration rate, hardness and average drying rate were significantly correlated to the proportion of monolayer and multilayer bound water, namely (mT21+mT22) and mT23 of scallop adductors after pre-drying. This research provides a theoretical basis for the explosion puff drying of aquatic products, especially of scallop adductors.
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